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Vegan Macarons Recipe

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★★★★★

4.1 from 43 reviews

This vegan macaron recipe uses aquafaba—the liquid from chickpeas—as an egg white substitute to create delicate, gluten-free macarons with a fluffy vegan buttercream filling. These treats take some patience to perfect but result in a delicious, airy dessert that’s entirely plant-based and perfect for special occasions or vegan-friendly gatherings.

Ingredients

Scale

For the Macaron Shells

  • Liquid from 2 x 400g cans of supermarket chickpeas (about 250g before reduction)
  • ¼ teaspoon cream of tartar
  • 100 g caster sugar (superfine sugar)
  • 100 g ground almonds
  • 100 g icing sugar

For the Vegan Buttercream Filling

  • 250 g icing sugar
  • 75 g vegan margarine
  • 1 teaspoon vanilla extract
  • Splash of plant-based milk (optional, to loosen the buttercream if needed)

Instructions

  1. Read recipe: Vegan macarons can be tricky to get right the first time, so read through the notes and instructions carefully before starting.
  2. Reduce aquafaba: Weigh the liquid from the chickpeas (about 250g), place it in a medium pot and simmer until it reduces by half in weight (to roughly 125g), stirring occasionally. Let it cool, then refrigerate overnight in an airtight container.
  3. Preheat oven: Set your oven to 150°C (300°F) or 130°C (275°F) if using a fan/convection oven. Use an oven thermometer for accuracy.
  4. Whisk aquafaba: Using 100g of the reduced aquafaba and ¼ teaspoon cream of tartar, whisk on high speed with an electric mixer until frothy and pale.
  5. Add caster sugar: Gradually add 100g caster sugar while whisking continuously until the mixture is white, glossy, and forms stiff peaks—this can take longer than traditional egg whites, so be patient.
  6. Sift dry ingredients: Sift together 100g ground almonds and 100g icing sugar. Press any almond lumps through the sieve.
  7. Fold dry into wet: Gently fold half of the sifted almonds and icing sugar into the aquafaba mixture, then fold in the remainder carefully to avoid deflating the meringue.
  8. Check consistency: The batter should slowly flatten when dropped onto a flat surface and allow you to draw a figure eight without breaking.
  9. Pipe shells: Spoon the mixture into a piping bag with a round nozzle and pipe 2-inch circles onto baking sheets with parchment paper. You may need two trays.
  10. Rest macarons: Slam the trays onto the counter to remove air bubbles, then let the piped shells rest for 20-30 minutes at room temperature until a skin forms and they are not sticky to the touch.
  11. Bake: Bake on the middle rack for approximately 18 minutes. Test readiness by gently wiggling the tops; if they move, bake a little longer. Bake one tray at a time unless the oven allows multiple trays on the same rack.
  12. Cool and remove: Let the macarons cool completely before gently removing them from trays. Match pairs of similar size and shape. Underbaked shells may stick; if so, bake a few more minutes.
  13. Make buttercream filling: Whisk together 250g icing sugar, 75g vegan margarine, and 1 teaspoon vanilla extract until smooth. Add a splash of plant-based milk if needed to loosen. Mix with an electric whisk until pale and fluffy.
  14. Assemble macarons: Pipe a small amount of buttercream onto one macaron half and sandwich with another, twisting gently to avoid overflow.
  15. Repeat and store: Continue pairing all macarons. Store finished macarons in an airtight container in the fridge for up to 2 days. Allow to come to room temperature for about 10 minutes before serving to enhance flavor and texture.

Notes

  • Patience is key when whisking aquafaba; it takes longer than egg whites to reach stiff peaks.
  • Reducing the aquafaba beforehand is essential to concentrate proteins for proper structure.
  • Resting piped macarons creates a skin that is crucial for the signature smooth shell and feet.
  • Use an oven thermometer as many ovens run hot or cold, affecting baking accuracy.
  • If macarons stick after cooling, they are likely underbaked; carefully rebake to finish.
  • Always use clean, grease-free equipment when whisking aquafaba to ensure proper meringue formation.
  • The filling can be customized with flavor extracts or colors as desired, keeping it vegan.

Keywords: vegan macarons, aquafaba macarons, gluten free dessert, vegan baking, chickpea liquid macarons, dairy free macarons, vegan buttercream

Find it online: https://epicrecipebox.com/vegan-macarons-recipe/